Ingredients:
1 3-4lb octopus
1 cup red wine vinegar
6-8 black peppercorns
2 pieces of bay leaves
¼ cup extra virgin olive oil
1 ½ lb pearl onions
3 pieces tomatoes-skin and seeds removed and diced
4 pieces whole all spice
1 piece cinnamon stick
2 cups mavrodaphne wine
Freshly ground pepper and sea salt to taste
Preparation:
Wash the octopus and discard the head. Place the legs in a roasting pan with one cup of red wine vinegar, 6-8 black peppercorns and 2 bay leaves. Cover the pan with foil and place in a 300 degree oven for 2 -2 1/4 hours until the octopus is tender but not fully cooked. Remove from the oven and let cool for about one hour. Slice the octopus tentacles into ¼ inch thick pieces.
Use a cast iron skillet to sauté the pearl onions in extra virgin olive oil until brown. Add the diced tomatoes and stir for about 4-5 minutes. Add the octopus and deglaze with the mavrodaphne wine. Place the cinnamon stick and the 4 pieces of whole spice in the pan and simmer for 30 minutes, stirring occasionally. Add sea salt and pepper to taste.
Can be served on its own, or with steamed rice as an accompaniment.
Chef Gregory Zapantis
Kali Orexi
